Whole Foods Plant Based Recipes

Prep time: 20 minutes Serves: 4 Ingredients:  For the beans: 1 1/2 cups of black or pinto beans, cooked 1/2 teaspoon of chipotle pepper 1/2 teaspoon salt 1 teaspoon of cumin 1 teaspoon of garlic granules 1 teaspoon of onion granules 1 teaspoon lime juice For the Salsa: 1 large tomato, diced 1/2 medium onion, diced 1/2 cup of cilantro, chopped 1 tablespoon lime juice 1/2 teaspoon salt 1 teaspoon of minced garlic Making the Tacos: 8 small soft corn taco shells, baked into bowls - see instructions here 1 ripe avocado, sliced Directions: Combine all the bean ingredients with about 1/4 water or the liquid from the home-cooked beans (not from the can) in a medium saucepan and bring to simmer.  Let simmer for about 15 minutes or until the onions are soft.  The longer it simmers, the better it will taste. Prepare the salsa.  Combine the salsa ingredients in a medium bowl and gently toss until it's well mixed. Assume the taco bowls. ...

Curl up on the sofa with this hot yummy....drink! Ingredients 2 cups unsweetened almond milk (homemade or store-bought) 50 grams 55-60% non-dairy dark chocolate (about 1/4 of a bar) 1-2 tablespoons pure maple syrup, to taste 1 tablespoon unsweetened cocoa powder Pinch of cayenne pepper, to taste Dash fine grain sea salt, to taste Directions Break up the chocolate into chunks. In a medium pot, add the almond milk and chocolate pieces. Increase heat to medium-low. Whisk occasionally until all of the chocolate is melted. Whisk in the maple syrup, cocoa powder, cayenne, and salt until super smooth. Heat over medium-low and remove from heat just before it simmers. If you can't get the hot cocoa smooth enough by whisking you can transfer it into a blender and blend until smooth. Adjust the sweetness to taste, if necessary. Serve and enjoy! 

Prep time: 20 minutes Serves: 8 Ingredients:  2 packages of tempeh, cubed 1 large onion, chopped 1/4 cup Bragg's liquid aminos 1 bay leaf 1 cup of frozen spinach 1/2 cup almond butter 2 tablespoons rice vinegar 2 tablespoons maple syrup 2 large clove garlic, minced 1 teaspoon minced fresh ginger 2 tablespoons sesame seeds 6 cups of cooked brown rice or veggies Directions: Add the tempeh, onions, bay leaf, and Bragg's to a medium pot with about 2 cups of water, or enough to almost cover everything. Bring it to a boil then reduce heat and simmer for about 10 minutes. Add the remaining ingredients, except for the rice, and cook for an additional 15 minutes. Serve over rice or a vegetable of your choice.

Note : This cheese is easy to make and works as well as Velveeta.  It melts! Makes about 2 1/2 cups Ingredients:  2 1/2 cups water 1 cup rolled oats 2/3 nutritional yeast flakes 1/4 cup plain, unsweetened nondairy yogurt 3 tablespoons of chickpea or yellow miso 1/2 roasted red bell pepper, skinned and seeded 1/2 teaspoon salt 1 teaspoon mustard 1 tablespoon agar powder, or 3 tablespoons agar flakes 1 tablespoon carrageenan powder Directions: Cook the oats.  Put the water and oats in a heavy medium saucepan and bring to a boil over medium-high heat.  Decrease the heat to medium-low and simmer, stirring frequently, until thick, about 5 minutes. While the oats are still hot, transfer to a blender and add all the remaining ingredients.  Process until smooth and creamy. Pour the mixture into a glass or nonreactive metal mold and smooth the top.  Cover and let cool completely at room temperature.  Refrigerate for at least 6 hours, un...

Photo from https://www.flickr.com/photos/gloryfoods/6237601673 Ingredients 1/2 cup cornmeal 1/2 cup whole wheat pastry flour 1/2 t Baking Soda  1/2 t salt 1/4 c maple syrup 1/2 cup Apple Sauce 1/2 cup soy milk Directions Preheat oven to 325 degrees F (165 degrees C). Use a silicone muffin pan or muffin liners to avoid using oil.  Combine the cornmeal, flour, baking soda, and salt in a large bowl; stir in the applesauce, soy milk, and maple syrup. Pour the mixture into the muffin pan. Bake in the preheated oven until a toothpick or small knife inserted in the crown of a muffin comes out clean, 15 to 20 minutes.

Note : This makes a great side dish or will work nicely in a bbq tofu wrap for example. I recommend investing in a mandolin to get the matchstick carrots.  It's also an inexpensive and great too for making french fries and thinly sliced vegetables. Prep time: 20 minutes Serves: 4 Ingredients:  1/4 of a cabbage or about 6 cups, chopped 2 medium or one large carrot, cut into matchsticks 1/4 cup almond butter 1/4 cup tamari 1 tablespoon rice vinegar 1 tablespoon maple syrup 1 small clove garlic, minced 1 teaspoon minced fresh ginger 1 teaspoon sriracha hot sauce (optional) 1/4 cup raw cashews 2 tablespoons sesame seeds Directions: In a large bowl, add the cabbage and carrots. In a medium sized bowl, mixed all of the wet ingredients together or blend in a high speed blender for about 15 seconds. Mix the sauce and vegetables together until the sauce is well distributed. Sprinkle the cashews and sesame seeds on top. Serve cold.

Note : This recipe is a combination of my love for Indian food and the need to use up the produce we got from our local farmer's market.  Use any vegetables you have on hand or that are in season. Prep time: 20 minutes Cook time: 35 minutes Serves: 10 Ingredients:  1/2 to 1 whole cabbage, chopped 5 cups fresh spinach 1 russet baking potato, chopped 1 carrot, coined 1 turnip, coined 1 rutabaga, chopped 2 large onion, diced 1 tablespoon fresh ginger, diced 1 tablespoon fresh garlic, diced 1 cup red lentils (or any lentil) 8 cups vegetable broth 4 teaspoons garam masala 2 teaspoons cumin 1 teaspoon mustard seed 1/2 t turmeric 1/2 teaspoon amchoor powder (optional) 1/8 teaspoon cayenne pepper or to taste salt and pepper to taste Directions: Preheat a large stock pot to medium heat.  Add the spiced and stir them around in the pot for about 1 minute. Add the garlic, onion and ginger, plus 1/4 cup of water.  Cook for about 5 minutes or ...